Heat oil in a large pan and deep fry the sliced onions in batches. Drain and keep aside.
To prepare the spice paste, dry roast the whole spices till fragrant, cool and grind to a fine powder. Mix with the other spice powders and make a paste with a bit of water.
Now take a heavy, deep bottomed vessel and heat ghee. Add the lamb along with yoghurt, chilli powders, ginger and salt. Cook on medium heat for about 5 minutes.
Next add the spice paste and continue to cook for another 5 minutes. Add enough water to slow cook the lamb.
After 20 minutes, add ¾ ths of the fried onions, mix well and continue to cook till the lamb is soft and tender.
Check and adjust seasoning, reduce gravy on high heat if necessary. Garnish with ginger juliennes, fried onions and coriander leaves.
Serve hot with flat breads, parathas or rotis.
